The orecchiette black kale pesto and shrimp is a dish with an enveloping and velvety sauce.
Black kale
Black kale has a strong and intense yet not overwhelming flavor, perfect for preparing a delicious pesto that I offer in a light version.
Shrimp [from large prawns to small shrimp]
It’s easier for me to use large prawns rather than small shrimp, simply for convenience: peeling and cleaning 8 large prawns is undoubtedly easier than peeling and cleaning 2 portions of small shrimp.
Briefly, it’s important to remember that they are shellfish with low triglyceride content but high cholesterol content, they also contain a small amount of available carbohydrates, reasons why they are not suitable and included in all diets.
This applies to all types of shrimp [from large prawns to small shrimp].
In my husband’s dietary plan, shrimp are present and classified as foods to be consumed occasionally.
The recipe can be replicated with another green pesto, so if you can’t find black kale you can use another slightly bitter green or wild herb from turnip tops to wild mustard blanched and blended.
The orecchiette black kale pesto and shrimp is a single dish as it combines the characteristics that define a balanced meal in one serving.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Boiling, Stove
- Cuisine: Italian
Ingredients
- black kale (10-12 large outer leaves)
- 1 pinch baking soda
- 1 tablespoon sliced almonds
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- large prawns (minimum 4 per person)
- 1 pinch garlic powder
- 1 shot glass white wine
- 1/4 cup water
- 1 vegetable bouillon cube (homemade)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
- 5.6 oz dry pasta (or 7 oz of fresh pasta)
Tools
- 1 Chopper or Food Processor
Preparation
Select the black kale leaves: 10-12 large and outer ones.
Wash them thoroughly.
Remove the central stem.Bring salted water to a boil in a pot.
Add the black kale leaves without the central stem and a pinch of baking soda to keep them bright green and let them cook for 10 minutes.
With the help of tongs, remove the boiled black kale leaves and transfer them to a bowl then [if you can] move the bowl to the freezer for 10 minutes.
Save the black kale cooking water to:
• cook the pasta that you will dress with the pesto;
• dilute the pesto if it’s too thick.After the 10 minutes, remove the boiled black kale leaves from the freezer.
Place in the food processor:
• one tablespoon of sliced almonds;
• a pinch of salt;
• a pinch of pepper;
and blend.Add the boiled black kale leaves and a drizzle of extra virgin olive oil and blend.
You can add coarsely ground red pepper.
I chose large prawns over small shrimp, simply for convenience: peeling and cleaning 8 large prawns is undoubtedly easier than peeling and cleaning 2 portions of small shrimp.
Clean the large prawns following the procedure described in how to clean large prawns setting aside the heads.
CLEAN THE HEADS OF THE LARGE PRAWNS
Wash the prawn heads thoroughly under running water as if you were rinsing a small container, then let them drain in a colander.CLEAN THE LARGE PRAWNS
First, you need to remove the black vein, which is the intestine whose content is not toxic but can spoil our dish.Cut the peeled and cleaned large prawns into pieces.
In a hot pan, brown a sprinkle of garlic powder, add the prawn heads and toast them on both sides.
Deglaze with a shot glass of white wine.
Add:
• 1/4 cup of water;
• a homemade vegetable bouillon cube;
cover with a lid and turn off the heat.Wait about ten minutes until the bouillon cube is dissolved, and the broth is flavored.
With the heat off, use kitchen tongs to remove the prawn heads and any shell residues from the pan, allowing the retained broth to escape.
Reignite the flame.
Add the shrimp to the pan, mix, and roast just briefly over high heat.
Add a pinch of salt and a pinch of pepper, then combine.Cover with a lid and turn off the flame.
Cook the pasta, rinse it under running water and drain it.
Meanwhile, heat the sauce.
With the heat off, add 4 tablespoons of light black kale pesto and combine with the broth and large prawns.
Add the pasta to the pan with black kale pesto and shrimp, drizzle with olive oil, and combine to blend.
Plate.
Grind a bit more pepper.Your orecchiette with light black kale pesto are ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it in respect of the proportions and combinations indicated in your diet plan.
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